Dream Garnish Vegetable Pulao Food

250 CALORIE DINNER

Steps:

• In shallow dish, place chicken with mushrooms.
• Cover with dressing.
• Marinate for 30 minutes.
• Drain; reserve dressing.
• In large skillet, cook onion in margarine till tender.
• Add chicken and mushrooms.
• Cook, covered over med heat till chicken is tender.
• Add zucchini, tomatoes and marinade.
• Cook and stir until zucchini is tender.
• Remove from heat.
• Sprinkle with cheese pieces.
• Cover and let stand 2 minutes for cheese to melt.

NEPALESE VEGETABLE PULAO

Steps:

• Rinse rice thoroughly, and then soak it in water for about 45 minutes.
• Heat 2 Tablespoons of oil in a pan, and add cumin seeds, allowing them to heat until they begin to change color.
• Then add turmeric, bay leaf, cloves cardamom pods and cinnamon.
• Then add ginger, garlic and chilies.
• Cook on medium heat for just a minute.
• Next, add the onion, tomato and green peas, and cook for 3 minutes.
• Now, drain the water from rice and add rice, stirring gently for a minute to combine thoroughly.
• Add 2 and 1/2 cup of water, and add salt to taste.
• Cook on high heat, stirring gently but continuously.
• When water is almost absorbed, add lemon juice.
• Lower your heat, cover the pan, and allow it to continue cooking for approximately 7 minutes or so, until the rice is completely cooked.
• Serve immediately.

DREAM GARNISH VEGETABLE PULAO

Steps:

• Cut carrots into small cubes and beans into small pieces.
• Boil the vegetables along with peas and drain the water when cooked.
• Grind ginger, garlic and green chillies into a paste.
• Fry this paste in a wok in a little oil.
• When the raw smell is gone, add the chopped tomatoes and the powdered garam masala.
• Fry well till the tomatoes are tender.
• Add the cooked vegetables to it and salt to taste.
• Mix well and keep aside.
• Cut onions into thin slices.
• Fry the onions, cashewnuts, raisins and bread pieces separately in ghee till golden brown.
• Keep aside for garnishing.
• Fry whole garam masala and rice in ghee for a minute.
• Add double the amount of water and cook the rice.
• Add salt to taste.
• Spread a layer of half the rice in a serving bowl, topped with a layer of cooked vegetables.
• Spread the rest of the rice.
• Garnish with fried onions, cashews, raisins, bread pieces, chopped corriander and mint leaves.
• Cover and keep for 5 minutes.
• Mix well before serving.
• Serve with papad and your favourite raita (I love onion-tomato raita and enjoy this with that).